Abstract
The β-glucan gel was prepared in freeze-thawing method. The formation of freeze-thawed gel was studied by low-field nuclear magnetic resonance (NMR). Three relaxing components with different transverse relaxation time (T21, T22 and T23) were founded in the β-glucan system. With the increase of the number of freezing and thawing, the T22 of barley β-glucan increased rapidly after 5th freezing and thawing and A22 increased significantly after 3th freezing and thawing. The relaxation time T21, T22 and T23 rose first and then did not change. A21 and A22 first increased and then changed little while A23 first declined and then changed little. By performing the principal component analysis on the relaxation distribution curve, β-glucan gel of different concentrations. The rheological study showed that β-glucan gel with higher mass fraction has a larger elastic viscous modulus. This indicated that it formed more more physical ross-linked structure in gel. The results of scanning electron microscopy showed that β-glucan solut ion with higher mass fraction formed structure compact gel while β-glucan solution with lower mass fraction formed structure loose gel.
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